Cheesecake (Egg Free)

A rich, creamy gluten-free cheesecake with a buttery graham cracker crust. All without eggs and easy to make for any special occasion!

Not Gluten-Free?? Use regular graham cracker crumbs for the crust.
Not Dairy-Free?? Use regular butter, sour cream, heavy cream, and cream cheese.
Not Egg-Free?? Use Cinderella's other Cheesecake Recipe
Dairy-Free? Substitute dairy-free butter, dairy-free cream cheese, dairy-free sour cream, and full-fat coconut cream.

Serves: 8 slices

Ingredients:

For the crust:

1½ cups gluten-free graham cracker crumbs (Cinderella loves Schar Honeygrams or Schar Mini Honeygrams)
5 tablespoons melted butter (or dairy-free butter)
2 tablespoons sugar

For the filling:

16 ounces cream cheese, softened
¾ cup sugar
1 cup sour cream (or dairy-free sour cream)
¼ cup heavy cream (or coconut cream)
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

Directions:

1. Prepare the Crust

• Preheat oven to 325°F.
• Combine the graham cracker crumbs, melted butter, and sugar
• Press firmly into the bottom of a 9-inch springform pan
• Bake for 8 minutes, then allow the crust to cool completely

2. Make the Filling

• Beat the softened cream cheese until completely smooth
• Add the sugar and continue mixing until creamy
• Blend in the sour cream and heavy cream
• Mix in the cornstarch, lemon juice, vanilla extract, and salt
• Beat until the filling is silky smooth with no lumps

Cinderella's Tip: Cornstarch replaces the eggs, helping the cheesecake set while keeping it rich and creamy.

3. Bake

• Pour the filling over the cooled crust
• Bake at 325°F for 45–55 minutes
• The edges should be set while the center still has a slight jiggle

4. Cool

• Turn off the oven and crack the oven door open.
• Leave the cheesecake inside for 1 hour.
• Refrigerate for at least 4 hours, though overnight produces the best texture.

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Cheesecake

**Not Gluten Free?? use regular flour or a pre-made pie crust
**Grain Free?? no change
**Keto?? use stevia, erythritol, swerve or other keto friendly sweeter instead of sugar
**This is not a paleo or dairy free recipe. Sorry!

Serves: 8 slices

Ingredients:

For the crust:

1/2 cup almond flour
1/2 cup coconut flour
1/2 cup butter, melted

For the filling:

3 (8 oz) blocks of cream cheese, softened
16 oz sour cream
1/2 cup sugar
2 tsp vanilla extract
3 large eggs

Directions:

1. Preheat oven to 350 degrees F
2. Grease an 8 or 9 inch springform pan (these are great for baking cheesecake, Cinderella recommends Springform Removable Pan from Amazon)
3. In a medium bowl, mix together almond flour, coconut flour and melted butter
4. Press the crust to the bottom of the pan with your fingers
5. Put the pan in the refrigerator while making the filling
6. In a large bowl, beat the cream cheese and sour cream together (use a mixer or hand mixer for best results, Cinderella recommends VonShef Electric Hand Mixer)
7. Beat in the sugar and vanilla
8. Add eggs and beat again until smooth
9. Spread the filling evenly over the crust
10. Bake in preheated oven for 45 - 60 minutes until it only slightly jiggles in the middle
11. Take cheesecake out of oven and let cool on counter for one hour
12. Put cheesecake in refrigerator for at least 5 hours or overnight
13. Eat alone or enjoy with Cinderella's Raspberry Sauce

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Raspberry Sauce

**Not Gluten Free??Add 1 tsp flour or cornstarch to thicken sauce at the end
**Not Dairy Free?? No change
**Grain Free?? No change 
**Paleo?? use coconut sugar or honey instead of sugar
**Keto?? use stevia, erythritol, swerve or other keto friendly sweeter instead of sugar

Yields: About 1 cup sauce

Ingredients:

12 oz frozen or fresh raspberries
1/4 cup sugar
1/2 Tbs lemon juice
1/4 cup water

Directions:

1. Add the raspberries, sugar, lemon juice and water to a sauce pan and cook over medium heat for about 10 minutes

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Almond Joy Cookies

**Not Gluten Free?? Use regular flour instead of almond and coconut flour
**Not Dairy Free?? Use butter instead of oil
**Grain Free?? No change 
**Paleo?? Use maple syrup instead of brown sugar and coconut sugar instead of white sugar, leave out vanilla and baking soda if you want, use dark chocolate for the chips

Serves: about 24 cookies

Ingredients:

1/2 cup olive oil
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 cups almond flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips  (Cinderella loves Enjoy Life chocolate mini chips)
1 cup sweetened coconut (can use unsweetened)
1 cup almonds, slivered or chopped

cookie sheets
cooking spray

Directions:

1. Preheat oven to 375 degrees F.
2. Lightly grease cookie sheets.
3. Combine white sugar, brown sugar, almond flour, coconut flour, baking soda, salt, chocolate, coconut and almonds and lightly toss until all ingredients are combined.
4. In a separate bowl beat the eggs and add the oil and vanilla, mix well.
5. Pour the wet ingredients into the dry ingredients and mix well.
6. Spoon tablespoon sized portions onto cookie sheets.
7. Cook 8-10 minutes on 375 or until tops are golden brown.

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Apple Crumb Pie

**Not Gluten Free?? Use a regular pie shell and regular flour
**Not Dairy Free?? Use butter instead of olive oil
**Grain Free?? Use Cinderella's Almond Crust Recipe for the pie crust and almond or other nut flour instead of gluten free flour blend
**Paleo?? Use Cinderella's Almond Crust Recipe for the pie crust, almond or other nut flour instead of gluten free flour blend, use coconut sugar instead of brown sugar

Serves: about 8 slices

Ingredients:

1 9 inch pie shell (or make your own using Cinderella's Almond Crust Recipe)
5 Granny Smith apples peeled and cut into slices
1 Tbs lemon juice
3/4 cup white sugar (or any other dry sugar substitute)
2 Tbs gluten free flour + 1/2 cup gluten free flour (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup brown sugar (or coconut sugar)
3 Tbs olive oil

Directions:

1. Preheat oven to 375 degrees F
2. Place apple slices in a large bowl and mix in lemon juice
3. Add white sugar, 2 Tbs flour, cinnamon, nutmeg and cloves in with the apples and mix well until all apples are coated
4. Pour apple mixture into pie shell
5. In a small bowl mix together 1/2 cup flour, brown sugar and oil until it forms small crumbs
6. Pour crumb mixture over apples
7. Cover pie with aluminum foil
8. Bake in over for 25 minutes at 375 degrees
9. Remove the foil and bake another 25-35 minutes until top is golden brown

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Peanut Butter Cookies

**Not Gluten Free?? No change
**Not Dairy Free?? No change
**Grain Free?? No change
**Paleo?? Use almond or another nut butter instead of peanut, use only coconut sugar or other sugar substitute

Serves: about 12 cookies

Ingredients:

1/2 cup white sugar
1/2 cup brown sugar
1 cup peanut butter
1 egg
cooking spray

Directions:

1. Preheat oven to 350 degrees F
2. In a medium bowl, mix together white and brown sugar, add peanut butter and egg and mix very well
3. Spray a cookie sheet with nonstick spray
4. Spoon tablespoon sized cookies onto tray
5. Bake for 5 minutes then press down each cookie twice with a fork to make an X
6. Bake for another 5-7 minutes until cookies are golden brown

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